Paleo Stuffed Salmon Recipe with Avocado Sauce (Whole30)

This delicious paleo stuffed salmon recipe was shared with us by our friends at Foods Matter, an online magazine for allergies and other autoimmune disorders. They suggest this dish as an alternative Christmas dinner for those who aren’t fans of fowl. But we think it’s also a great dish weeknights, since it’s relatively fast, easy, rich in healthy fats, and loaded with green vegetables. It’s also a wonderful meal for various special diets, including dairy-free, gluten-free, and even Whole30!

Special Diet Notes: Paleo Stuffed Salmon with Avocado Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and paleo-friendly.

Paleo Stuffed Salmon with Avocado Sauce

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

This is a delicious main to serve over the holidays, but it's healthy enough to enjoy any day.

Author: adapted from Foods Matter

Recipe type: Entree

Cuisine: American

Serves: Serves 6

Ingredients

½ head of fennel, sliced very thinly
6 spring onions, chopped small (can sub green onions, if needed)
2 lemons
Sea salt, to taste
Black pepper, to taste
Olive oil, as needed
2¼ pounds salmon fillet, slit through the center for stuffing.
3 leeks, finely sliced
6 heads bok choy, chopped roughly
2 small avocados, peeled and pitted
⅞ cup coconut milk
Fresh dill, for garnish

Instructions

Preheat your oven to 350°F.
In a medium bowl, stir together the fennel, spring onions, zest from 1 lemon, salt, and pepper.
Drizzle some oil into a baking dish large enough to fit the salmon.
Stuff the fish with the fennel mixture, and place it in the baking dish. Sprinkle the top of the salmon with a little salt and pepper.
Cover the dish very tightly with aluminum foil and bake for 30 to 35 minutes.
Meanwhile heat 3 tablespoons olive oil in a wide pan over medium heat. Add the leeks, cover, and cook for 10 to 15 minutes or until the leeks are quite soft. Add the bok choy and a little salt and pepper. Re-cover the pan and continue to cook gently for a further 10 minutes or until the bok choy is cooked but not mushy.
When you are nearly ready to serve the fish, add the avocados, coconut milk, and juice of the two lemons to your blender or food processor. Puree until smooth. Season to taste with salt and pepper.
Remove the fish carefully from the pan, skin, and lay on a serving dish. Pile the bok choy and leeks around the fish and spoon some of the avocado sauce over the fish. Garnish with the fresh dill to serve.